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Turkish Style Beef Keema
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Turkish Style Beef Keema

Turkish Style Beef Keema

with Fragrant Rice and Minty Yoghurt

We love a good Beef with Rice and Yoghurt and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:
Spicy
Allergens:
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

240

Beef Mince

1

Cinnamon Stick

1

Ground Coriander

1

Chicken Stock Powder

1

Echalion Shallot

150

Greek Style Natural Yoghurt

(Contains Milk)

150

Basmati Rice

2

Ground Cumin

1

Finely Chopped Tomatoes

1

Smoked Paprika

1

Carrot

125

Baby Spinach

1

Mint

Not included in your delivery

200

Water for the Beef

300

Water for the Rice

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Nutritional information

Energy (kcal)716 kcal
Energy (kJ)2996 kJ
Fat27 g
of which saturates12 g
Carbohydrate81 g
of which sugars16 g
Protein37 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Bowl

Instructions

1

Halve, peel and thinly slice the shallot. Trim the carrot (no need to peel). Grate the carrot on the coarse side of your grater.

Cook the Rice
2

Bring the water (see ingredients for amount) to the boil in a large saucepan over high heat. Once boiling, add the cinnamon stick and half the stock powder. Stir to dissolve the stock powder. Add the rice and pop a lid on the pan. Lower the heat to medium. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Start the Keema
3

Meanwhile, heat a glug of oil in a frying pan over high heat. Add the beef mince and cook until browned, 5-6 mins. Break up with a wooden spoon whilst cooking. Drain off any excess fat and then add the shallot, carrot, ground coriander, smoked paprika and ground cumin and stir. Reduce the heat and cook until the veggies have softened, 3-4 mins.

Simmer the keema
4

Stir in the chopped tomatoes and the water (see ingredients for amount). Bring to the boil and add the remaining stock powder, stir to dissolve. Lower the heat so as the sauce is gently bubbling away. Cook until the sauce has thickened and reduced by half, 15-20 mins. Stir in the spinach one handful at a time until wilted.

Mix Up
5

Pick the mint leaves from their stalks and roughly chop (discard the stalks). Mix half the mint with the Greek yoghurt.

Serve Up
6

Remove the cinnamon stick from the rice and fluff it up with a fork. Share between your bowls. Add some salt and pepper to the beef keema to taste if necessary. Spoon it over the rice and finish with the minty yoghurt and a sprinkling of remaining mint leaves. Enjoy!